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Firecracker Salmon with Noodle Slaw

Firecracker salmon with noodle slaw



2 T sambal oelek

2 T soy sauce

4cm piece fresh ginger, finely grated

1 t dried chilli flakes, plus extra to serve

3 garlic cloves, sliced

2 T rice wine vinegar

¼ C brown sugar

1.5kg pinboned salmon fillet (skin on)

¼ C fresh coriander leaves, to serve

1 spring onion, finely sliced, to serve

½ t toasted sesame seeds, to serve

Noodle slaw

3 C finely shredded red cabbage

200g piece daikon (white radish), peeled, julienne cut

1/3 C rice wine vinegar

1 T brown sugar

1 T sesame oil

2 t sea salt flakes

200g egg noodles

2 carrots, julienne cut

2 celery stalks, trimmed, cut into thin strips

½ cucumber, cut into thin strips



  1. Combine sambal oelek, soy sauce, ginger, chilli, garlic, vinegar, sugar and 2 T water in a small saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium-low. Simmer for 6 to 8 minutes or until thickened slightly. Set aside to cool completely.
  2. Preheat oven to 190°C/170°C fan-forced. Line a large baking tray with baking paper.
  3. Place salmon on prepared tray. Brush with 1/3 of the sauce mixture. Bake, brushing salmon with remaining sauce mixture every 5 minutes, for 12 to 15 minutes for medium or until cooked to your liking.
  4. For noodle slaw, combine cabbage, daikon, vinegar, sugar, oil and sea salt in a large bowl. Stand for 15 minutes.
  5. Cook noodles following packet directions. Drain, refresh under cold water, and drain again. Add noodles and remaining ingredients to cabbage mixture. Toss to combine.
  6. Top salmon with coriander, onion, sesame seeds and extra chilli. Serve with slaw.


Serves 8.

Recipe adapted from


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